Ratatouille Stuffed Shells  Elaine & Craig
3 tablespoons olive or salad oil
1 medium onion, diced
1 small eggplant (about 1 pound) diced
2 small zucchini, diced
I 14-16 ounce can tomatoes
1 teaspoon salt
1 teaspoon sugar
1 garlic clove, minced
1/4 teaspoon black pepper
1/2 pound Fontina cheese, shredded
6 ounces jumbo shells (20 shells)
1 14 to 15 & 1/2-ounce jar marinara sauce
1 red bell pepper, coarsely chopped
Prepare shells as label directs; drain. In 5-quart Dutch oven over medium-high
heat, cook onions and garlic in hot oil, stirring occasionally until tender, about
5-7 minutes. Add zucchini, red pepper, tomatoes with their liquid, salt, sugar
and black pepper; over high heat, bring to boil, stirring to break up tomatoes.
Reduce heat to low; cook uncovered until vegetables are tender and very little
liquid is left. Remove from heat; stir two-thirds of the Fontina cheese into the
ratatouille.
Preheat oven to 350 degrees. Fill shells with ratatouille. Mix any leftover
ratatouille with marinara sauce and pour 1/2-cup into the bottom of a 2-quart
casserole or a 13x9-inch baking dish. Arrange stuffed shells in dish. Pour
remaining marinara over shells, and sprinkle with remaining cheese. Bake for
30 minutes in a 350-degree oven.
5 servings
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